Tuesday, January 8, 2013

The BEST Chocolate Chip Cookies (I mean the BEST)

Here it is folks. During my hunt for a good chocolate chip cookie recipe, I came across many that were alright. I really liked what Martha Stewart had to offer but then I moved. The elevation was the same, the baker was the same, but sadly the cookie was never the same. Here is a recipe that has survived several states, temperatures, and levels of humidity. This bad boy is a keeper.

Ingredients (Yields 24)

1/3 C unsalted butter
1/3 C shortening
1/2 C granulated Sugar
1/2 C brown sugar
1 egg
1 tsp vanilla (Mexican-style 'vainilla'.  Oh yeah!)
1 1/2 C flour
1/2 tsp salt
1/2 tsp baking soda 
1 cup semi sweet chocolate chips

Mix butter and shortening in a large bowl until creamy. Add both sugars and mix till combined. Add egg and vanilla then mix till combined. Add flour, salt and baking soda then mix till combined. Add chocolate chips, mix, then sample your raw dough! That's right MIL... I eat raw dough when you are not looking.

Bake at 375 degrees 7-8 minutes. I like my cookies soft and gooey with a touch of golden color on top.

SECRET to even better cookies-- refrigerate cookie dough overnight then load huuuuge hunkin' scoops of dough on the pan.  The taller the cookie dough is the thicker and tastier it gets. You'll have to bake the cookies at the same temp but for a little longer.  This yields about 12 cookies.

The BEST part about this recipe is that you can change the recipe to your liking. For example:

Add 1/3 C cocoa powder to the dough for Chocolate Chocolate Chip Cookies.


Substitute vanilla with 1/2 tsp coconut extract and 1/2 almond extract. Add a few almonds and/or coconut and you've got yourself an Almond Joy Cookie!


Substitute vanilla and chocolate chips with 1 tsp peppermint extract, 1 cup of chopped up Andes Mints, and 10 drops of green food coloring for a great minty  holiday treat! (Andes Mint Cookies)

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